Fillet of Beef Clamart
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- tartlet crusts
- petits pois à la française
- shredded lettuce
- Pomme de terre Macaire
- lightly thickened jus
Instructions
- Lard the beef fillet.
- Roast it.
- Fill the tartlet crusts with petits pois à la française to which shredded lettuce has been added.
- Set the fillet on the serving dish and surround it with the tartlets, alternating them with discs of Pomme de terre Macaire; or set each tartlet on a disc of Pomme Macaire instead.
- Serve a lightly thickened jus separately.